Hearts of Palm Soup with Pepper Croutons

I just recently figured out why I love Latin food so much! It is because I come from a Latin country! Well, Moldova was actually one of those unfortunate European republics that got conquered against their will by the Russian Empire and then de-latinized, but this is a culinary and not a political blog, so let’s not get into the politics right now.

Anyways, if you don’t believe how much I love Latin food, just scan the recipe section of my blog! Vegetable Tortilla Soup, Mexican Bean Torta, Jalapeño-Corn Chowder, Creamy Poblano Chile Soup With Corn and Chanterelle Mushrooms, Quinoa, Avocado, and Sweet Potato Timbale With Roasted Tomatillo Dressing, and, of course, Salsa. Have I proven my point yet?

And given my healthy obsession with Latin cuisine, I really thought that I’ve tried my hand at pretty much every latin recipes known to men (or women.) Well, I realized I was wrong after stumbling upon this Hearts of Palm soup recipe in Mexican Today.

Having made this soup a few times now, let me tell you – it is a keeper! Not only is it kinda cool sounding (I mean, how often do you hear of Hearts of Palm soups), but it is also super tasty AND low-carb. Are you already on your way out to a grocery store with an ingredients list?

Hearts of Palm Soup with Pepper Croutons

Loosely based on a recipe from the Mexican Today: New & Rediscovered Recipes for Contemporary Kitchens

Ingredients

• ¼ cup + 2 tbsp avocado oil
• Sea salt
• Pinch of freshly ground black pepper
• 2 red bell peppers, cut into ½-inch dice (about 2 cups)
• 2 small or 1 large onion, chopped
• 2 garlic cloves
• 2 (14-ounce) cans hearts of palm, drained, rinsed, and sliced
• 5 cups chicken broth or chicken bone broth
• 2 tbsp chopped chives (optional)
• Cooking spray

Directions

 

Bell Pepper Croutons

1. Preheat the oven to 425 degrees. Coat a large baking sheet with cooking spray
2. Place peppers in a large bowl. Add 2 tablespoons oil, salt, and pepper; toss to coat
3. Spread peppers in a single layer on prepared baking sheet. Roast for 10 minutes and then stir. Roast for another 10 minutes and check for doneness. If peppers are very brown in spots and fragrant, remove from oven. If not, stir and roast for 5 to 10 minutes more and then check again

Soup

1. In a large heavy pot, heat the remaining ¼ cup oil over medium-low heat. Stir in the onion and garlic and cook, stirring occasionally, until completely softened, 12 to 14 minutes
2. Raise the heat to medium, add the hearts of palm, and cook, stirring, for a couple of minutes, until heated through. Add the broth and ½ teaspoon salt, raise the heat to medium-high and bring to a simmer. Simmer for 5 minutes
3. Pour the soup into a blender and puree until completely smooth
4. Pour the soup back into the pot, stir, taste, and adjust the seasonings
5. Ladle the soup into individual bowls, spoon about ¼ cup roasted peppers into the middle of each bowl, and sprinkle the chives

Drink Pairing

What am I pairing my food with nowadays? Bubbly! It does not upset my stomach the way wine does, and it fits well into my low-carb gut-healing diet.

If you are new to sparkling beverages, know that some are very low in sugar while others are not! The cleanest of all is Brut Nature with less than 2 grams of sugar per 750 ml bottle. Extra Brut is at 0-6 grams. And Brut is at less than 9 grams. You can also go the Extra Dry rout with about 11 grams of residual sugar.

Finding Brut Nature can be a bit tricky (I buy mine at B&L Wines.) But this N.V. Besserat de Bellefon Cuvee des Moines Extra Brut Champagne, that you can get on Amazon, is of great quality and under 3 grams of sugar per bottle.